Azienda Agricola Biologica di Augusto Spagnoli

In Nerola, just outside Rome, Augusto Spagnoli's estate spans forty hectares dedicated to a single product: DOP Sabina olive oil, produced organically according to a method handed down for ten generations. The highest-tier production is the 'Cru i Secolari,' which comes from olive groves planted in the fifteenth century, a living memory still harvested today. Here, the regulations translate into precise actions: hand-harvesting and milling within six hours, thus setting clear profiles in the monovarietals. Carboncella, Frantoio, Fiecciara, Core, and Leccino yield the yellow-greens and golden reflections that characterize Sabina, each cultivar with its own distinct note. It's a labor that foregoes industrial shortcuts to pursue the definition of the fruit, cultivar by cultivar. The single DOP thus becomes a prism: not just one oil, but a series of varietal interpretations of the same olive-growing territory in Lazio, where the age of the trees and the speed of processing are as important as the denomination printed on the label.

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